Info
- Course: Antipasto/Mezze, Hot Appetizer, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 53 Times
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Grilled Eggplant with Pomegranate Vinaigrette
Cookbook
Fresh pomegranate seeds enliven this warm salad.
Yield : makes 6 servings
Prep Time : 10 mins
Cooking Time : 10 mins
Ingredients
- 6 tbsp olive oil, plus more for brushing
- 3 tbsp pomegranate molasses
- 3 tbsp chopped cilantro
- Salt and freshly ground pepper
- 3 large eggplants, cut into ½ in (1cm) slices
- 2 shallots, very finely sliced
- Fresh pomegranate seeds, to garnish
Special Equipment
- Ridged grill pan
Directions
1. To make the vinaigrette, whisk together the olive oil, pomegranate molasses, and cilantro, and season with salt and pepper. Set aside until ready to serve.
2. Preheat the grill pan over high heat. Brush both sides of the eggplant with olive oil, and season with salt and pepper. Cook, turning once, about 5 minutes, until seared with grill marks and tender.
3. Layer the eggplants and shallots in a serving dish and pour the vinaigrette on top. Scatter with fresh pomegranate seeds and serve.
Variation
Grilled Eggplant with Feta Cheese
Substitute finely sliced red onion for the shallots. and scatter with 2oz (60g) crumbled feta cheese just before serving.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
214 kcal
3 % daily value
11 % daily value
0 % daily value
672 mg
40 mg
3 g
7 g
9 g
18 g
0 mg
298 mg
2 g
16 g
5 % daily value
